Description
This dish features juicy chicken thighs prepared quickly in an Instant Pot. With a blend of herbs and garlic butter, it offers a homestyle taste, making it a great choice for a comforting weeknight meal.
Ingredients
Scale
- 2 lb bone-in skin-on chicken thighs
- 1 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- 1 cup chicken broth (reduced sodium)
- 3 tbsp unsalted butter (melted)
- 1 tbsp lemon juice
- 4 cloves garlic (minced)
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp arrowroot powder (or cornstarch, or 1/4 tsp xanthan gum)
Instructions
- Pat the chicken dry with a paper towel and season both sides with sea salt, black pepper, and paprika.
- In the Instant Pot, heat olive oil using the sauté setting until shimmering.
- Add chicken thighs in a single layer and sear for 3-4 minutes on each side until browned. You may need to do this in batches if cooking more than 4-5 thighs.
- Remove the chicken, turn off the heat, and set it aside.
- Pour the chicken broth into the bottom of the pot, then place the trivet inside and arrange the chicken thighs on top, skin side up.
- In a small bowl, mix the melted butter, lemon juice, minced garlic, thyme, and rosemary.
- Pour this mixture evenly over the chicken, ensuring most stays on top rather than falling into the broth.
- Cover with the lid, set the knob to Sealing, and cook on High pressure for 10 minutes for bone-in thighs or 8 minutes for boneless, allowing the pot to pressurize for 7-8 minutes before starting the countdown.
- After cooking, let the pot naturally release pressure for 5 minutes, then do a manual release for the remaining pressure.
- Meanwhile, preheat the oven to Broil. Transfer chicken to a baking sheet, skin side up, and broil for 2-3 minutes to crisp the skin.
- Remove the trivet and take a couple of tablespoons of liquid from the pot. Mix this with the arrowroot powder in a small bowl, then return the mixture to the pot, turning on the sauté setting.
- Simmer for about 5 minutes until the sauce thickens, then serve the chicken thighs with garlic butter sauce from the pot.
Notes
Make sure to pat the chicken dry to help it brown nicely.
You can use boneless thighs, but adjust the cooking time accordingly for best results.
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 thigh
- Calories: 380
- Sugar: 0g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg